Light as a Cloud Ricotta Cheesecake

Light as a Cloud Ricotta Cheesecake

A few pointers: 1) Separate the eggs in advance. It’s easier when they’re cold but it’s best to use them at room temperature. 2) You can use the same mixing bowl for the egg whites and then the cheese mixture by transferring the beaten egg whites to another holding bowl. 3) If you can’t get the crumbs to coat the bottom of the pan evenly, sprinkle a little extra on the bare spots. - Jenny Jones

Prep Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour, 25 minutes

Makes: 12 servings

Light as a Cloud Ricotta Cheesecake


  • 1/4 cup graham cracker crumbs

  • 4 egg whites

  • 2 pounds ricotta cheese (I use part-skim ricotta, which has less fat)
  • 4 egg yolks
  • 1 1/2 cups sugar
  • 2 teaspoons vanilla

  • 1/2 cup all-purpose flour
  • zest of one large or two small lemons
  • zest of one orange


  1. Preheat oven to 325° F.
  2. Generously grease bottom & sides of a 9-inch springform pan with butter.
  3. Add crumbs & tilt the pan to coat the bottom & sides. Leave loose crumbs on the bottom.
  4. Beat egg whites until stiff peaks form and set aside.
  5. Drain cheese in a fine mesh strainer to eliminate water. Place in a food processor and process for 2 minutes until smooth.
  6. Transfer cheese to a mixing bowl. Beating on medium-high speed, add eggs one at a time. Slowly add sugar and vanilla. This process takes about 5 minutes.
  7. Reduce mixer speed to low & stir in flour and zests.
  8. Using a spatula, gently fold in egg whites.
  9. Pour into pan, smooth the top and bake for one hour or until a knife inserted in the middle comes out clean.
  10. Cool completely (2 hrs.) on a wire rack. Refrigerate before serving.

Notes: For more on this recipe in my blog click here.

13 Comments on "Light as a Cloud Ricotta Cheesecake"

  1. Jody

    Hi Jenny, I made this wonderful cheesecake but it cracked on the top for me. What did I do wrong? Was it overbaked?

    • Jenny

      It’s not unusual for cheesecakes to crack but there are a few reasons: baked too long, the pan not greased enough, cooling it too fast, etc. You can find lots of tips online on avoiding the cracks if they bother you, like using a water bath, but when my cheesecake cracks, it doesn’t bother me – it still tastes the same.

  2. J R

    On your Ricotta Cheesecake, can you substitute almond extract instead of vanilla, or will that change the taste? I am Italian, and my family love ricotta, and this is such a healthier version of regular cheese cakes.
    Thank you

    • Jenny

      It will definitely change the taste and it’s not a spice that I would use with this recipe but I see there are other recipes that use almond extract with cheesecake.

  3. Fauzia

    Hallo Jenny,

    Can you help me out please? How much is 2 pound part ? Do you mean 2 pound of ricotta? Sorry, i live in Holland and would like very much to make this cake.

    • Jenny

      I see the confusion. It’s two pounds of ricotta cheese. The one I use is called “part-skim” ricotta because it’s lower in fat.

      • Fauzia

        aha! 🙂 thank you for explaning. im going in my kitchen now!
        p.s. love your recepies!

  4. BarbA

    Just got this in the oven and can’t wait to share with my loved ones tomorrow. Thanks Jenny and have a great Holiday.

  5. Aasha

    Can I use cream cheese instead of Ricota Cheese???
    Is it must to make cheesecakes in springform pans??

    • Jenny

      I have never used cream cheese but it’s heavier than ricotta so it’s probably better to look for a regular cheesecake recipe since they mostly use cream cheese. And without a springform pan, it would be almost impossible to remove a cheesecake from a regular pan.

  6. Judit Armstead

    I make this cheesecake every month. My family, friends are just love it. Easy, quick to make.
    The cake is light as a cloud.
    Thank you Jenny a lot!

    JA, Orlando, FL

  7. Solmarie Rodriguez

    My co-worker made this cheesecake and gave me a piece today. It was AMAZING! So light, and tasty. Can’t wait to try making it myself. 🙂

  8. Paola Mirella Wright

    Great ! and ricotta is available in many types here in …BUT I still prefer to see this in video !!

    Thanks anyway,

    Paola Mirella in Rovigo, Italy

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